Zucchini Recipe: Savory Zucchini Muffins

Do you know the trick to delicious muffins??? Always combine your dry ingredients and your wet ingredients in separate bowls first. Mix the two together only at the very end, and DON'T OVER-STIR. Fold dry and wet together gently with as few strokes as possible to get them only just incorporated. This is how you guarantee light, fluffy muffins instead of hard, chewy rocks.

Savory Zucchini Muffins

  Wondering what to do with those end-of-season zucchini's that no one wants to eat? Cheesy,

sugar-free, and delicious, these muffins are a great addition to back-to-school lunch boxes!

Dry Ingredients - Whisk together

       1 cup all purpose flour

       1 cup whole wheat flour

       1/2 cup yellow cornmeal

       1 1/2 tsps baking powder

       1/2 tsp baking soda

       1/2 tsp salt

Wet Ingredients - Whisk together

2 eggs

1/4 canola or sunflower seed oil

1 Tbsp melted butter

1/2 cup plain yogurt

1/2 cup milk

1 cup grated cheese (I used a combination of Edam and Old Cheddar, but I don't think you can go wrong here. After all, what cheese isn't good?)

1 1/2 cups grated zucchini

 Very gently fold the dry and wet ingredients together until the dry ingredients are just moistened. Gently scoop into muffin tin (makes 12 muffins). 

 Bake at 350F for 30 minutes. Remove from oven and lift muffins onto their sides to cool.

 Enjoy!!!